Bones and heads of white fish (for stock)

Description

Bones and heads of white fish for stock create a delicate, slightly sweet, and umami aroma with a clear, fishy note; visually, it is a mix of white bones, cartilage, and skin with remnants of meat, sometimes including eyes, which should be removed before cooking. They are a source of minerals such as calcium, phosphorus, and iodine, as well as collagen, which after a short, gentle cooking transforms into gelatin; the stock made from them is low-calorie, nutritious, and beneficial for bone health, as well as supporting the digestive system due to the gelatin and soluble proteins. In the kitchen, they are primarily used for clear broths, fumets, fish soups, bisques, risottos, and sauces, keeping in mind to cook briefly and gently (15–30 minutes) to avoid bitterness. Store bones and heads in the refrigerator for a maximum of 24–48 hours in an airtight container or freeze for up to 3 months; before use, rinse, remove the gills and any unpleasant odor, and thaw in the refrigerator after freezing.